Summary

Ingredients

• 100 g chickpeas
• 100 g beans, white
• 150 g wheat, white (in Turkish shops under the name
• 2 mandarin (s)
• 2 fig (s), dried
• 100 g apricot (s), dried
• 75 g plum (s), dried (as you like - I don`t like them that much)
• 2 tablespoon cornstarch
• 250 g suar, (can be more - up to 500 - dependin on your taste)
• 1 tablespoon rose water
• 200 g walnuts, chopped
• 50 g pine nuts, (possibly)
• Cinnamon, for sprinkling
• 1 pomegranate
• 50 g currants
• water

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Instructions

1. Place the chickpeas, beans and the wheat the day before, separated from each other, in warm water and soften. (You can save yourself this procedure by using canned chickpeas or beans (please only Turkish canned, as the German white beans from the can are too small and too soft). If canned foods are used, then drain the beans / chickpeas and hold it in a sieve under cold water until the salt has been removed, shorter cooking times then of course also apply.
2. MY recipe applies to normal soaked chickpeas / beans).
3. Chop the apricots, plums and figs into small pieces.
4. Put the beans, chickpeas and wheat in a saucepan, fill with water and cook for about 30-40 minutes until all 3 ingredients are relatively soft, then drain.
5. Peel the mandarins.
6. Now put ALL ingredients (fruits + vegetables) in a saucepan, dissolve the sugar in 1 liter of water and pour into the saucepan.
7. Mix the cornstarch in a cup of water and add it to the saucepan as well. Mix everything together and cook for a good 20 minutes - add the walnuts 5 minutes before the end.
8. Finally stir in the rose water and add the cinnamon. Fill into dessert bowls and allow to cool. Garnish with pomegranate seeds and serve cold.